Chicken Roulade Recipe Adaptions:
Pesto and Sun-Dried Tomato Chicken Roulade Serving Suggestions:
Orzo or another small pasta – pictured here are the chicken roulades served with pasta tossed with butter, parmesan, herbs and sauteed shredded zucchini.
Mashed or roasted potatoes
Steamed rice
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To achieve this, it would be necessary to have uniform grammar, pronunciation and more common words. If several languages coalesce, the grammar of the resulting language is more simple and regular than that of the individual.
Pesto and Sun-Dried Tomato Chicken Roulades
thebahamasgymIngredients
- 1 lb boneless, skinless chicken breast cutlets
- Pesto
- Sliced sun-dried tomatoes packed in olive oil
- Toothpicks
- Extra virgin olive oil
- Salt & black pepper
Instructions
- Preheat oven to 400 degrees.
- Spread one side of each chicken cutlet with a thin layer of pesto, about 2-3 teaspoons for each cutlet. Sprinkle a few sun-dried tomato slices over the pesto. Roll up each cutlet, keeping the pesto and sun-dried tomato on the inside, and secure with a couple toothpicks.
- Drizzle the roulades with olive oil and rub all over the outside. Season with salt and black pepper and spread evenly on a baking dish.
- Bake the chicken roulades in the upper third of the oven for 20-25 minutes until browned and cooked through. Remove from oven and let cool for a few minutes. Slice each chicken thigh into 1-inch rounds and serve.
miaqueen
April 22, 2021It’s a great pleasure reading your post!
cmsmasters
April 22, 2021Thanks.